Keto Salmon Stuffed Zucchini Recipe
Cook Time: 0 Minutes
Phase: Phase 1
2 medium Zucchini
4 ounce(s) Salmon, pink canned, drained solids
2 tbsp Mayonnaise, regular (mayo)
1 tsp Dijon Mustard
0 1/3 Tbsp Dill weed, fresh, chopped
0 1/8 tsp Worcestershire Sauce
0 1/4 small (5 per pound) Red Sweet Pepper
DIRECTIONSIngredient note: Use one 5-ounce can of pink salmon for this recipe. The drained weight of solids will be about 4-ounces.
- With a vegetable peeler, peel stripes down length of zucchini (to create a pattern of dark and light green). Cut zucchini into 3/4-inch slices (resulting in 12 zucchini slices); remove seeds and hollow slightly with a spoon. Arrange in rows on a serving plate.
- Drain the canned salmon. In a small bowl, combine the salmon, mayonnaise, mustard, dill and Worcestershire.
- Fill zucchini hollows with salmon mixture. Sprinkle finely diced red pepper on top of salmon for added color if desired. Two filled zucchini rounds is one serving.
Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.